Penne With Chicken And Artichokes Food

ARTICHOKE CHICKEN PASTA

Steps:

• Cook fettuccine according to package directions; drain., Meanwhile, in a small bowl, mix flour, wine and broth until smooth. In a large skillet coated with cooking spray, heat 2 teaspoons oil over medium heat. Add chicken; cook and stir 2-4 minutes or until no longer pink. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add broccoli; cook and stir 2 minutes. Add mushrooms, tomatoes and garlic; cook and stir 2 minutes longer. Stir in artichoke hearts, salt, oregano and flour mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes., Add fettuccine, chicken and parsley; heat through, tossing to combine. Sprinkle with cheese.

CHICKEN AND ARTICHOKES IN LEMON CREAM SAUCE OVER PENNE

Steps:

• Boil the penne, drain, rinse, and set aside. To prevent the noodles from sticking, spray with olive oil cooking spray.
• In a large, nonstick skillet over medium heat, add the butter and also spray with olive oil cooking spray. Add the garlic. Season the chicken with salt and pepper, add to pan, and saute until chicken is cooked through. Remove chicken from the pan and set aside, covering with foil. Add the vermouth and the juice and zest from 2 lemons. Scrape the bottom of the pan to loosen any browned bits and cook over medium-high heat to reduce a bit before adding the broth, flour, and milk and whisk constantly to incorporate the flour. Allow the sauce to thicken slightly and season with salt and pepper. Add the Parmesan and whisk constantly until the sauce thickens even more. Return the cooked chicken, along with any reserved juices, to the pan. Add the artichokes and stir gently until the artichokes and chicken are warmed through and the sauce is even thicker. Place the penne on a pretty platter and top with the chicken mixture. Garnish with fresh chopped parsley, black pepper, and lemon wedges for an easy and elegant presentation.

PENNE WITH CHICKEN, PROSCIUTTO, ARTICHOKE AND SUN-DRIED TOMATOES

Steps:

• Soak the sun-dried tomatoes in hot water for 30 minutes (while cooking sauce).
• Drain, and slice into thin strips.
• Prepare sauce by melting butter in a large saucepan over medium/low heat. Add garlic and cook slowly until it just starts to brown. Add the prosciutto & shrimp and turn heat to high. Saute till meat is crisp and shrimp are browned. Spoon out shrimp; and add the Marsala and cook until sauce reduces by half. Add ingredients up to (including) cayenne pepper. Whisk until smooth, simmer on low heat for 10 minutes.
• Meanwhile cook pasta according to package directions and drain.
• Add the cooked shrimp, chicken, artichokes and sun dried tomatoes to the sauce. Stir to combine.
• Preheat oven to 500º. Pour into a 9 x 13 dish (or other very large shallow dish). Sprinkle with remaining cheese and paprika. Bake for 12 to 15 minutes or until top is lightly browned.

BAKED CHICKEN AND ARTICHOKE PENNE WITH SUNDRIED TOMATOES

Steps:

• In a large pot, cook pasta in salted, boiling water before al dente, according to package directions. Drain and rinse with cold water to stop cooking process. While pasta cooks, combine artichokes in water, garlic, and Parmesan. Season to taste with salt and black pepper. Add artichoke mixture, cooked chicken, and sliced sun-dried tomatoes to pasta, stirring to coat evenly. Place pasta mixture in well-greased baking pan(s). Top with mozzarella cheese. Bake at 400F about 30 minutes or until heated through and cheese is melted.
• To freeze, follow directions above but do not bake. Cover tightly with foil, label and freeze. When ready to serve, preheat oven to 400°F Bake, covered, until the center is hot, about 1 hour. Remove foil; bake until cheese is golden, approximately 10-15 minutes more.

PENNE WITH CHICKEN, ARTICHOKES, AND PESTO CREAM

Steps:

• Cook pasta according to package directions. Drain and set aside.
• Meanwhile, heat the oil in a large deep skillet over medium-high heat. Add the chicken and cook for 3-5 minutes, until golden all over. Add artichokes, tomatoes, cream, and pesto. Bring to a simmer and stir frequently for 3 minutes, or until the chicken is cooked through.
• Fold in the cooked pasta and parmesan cheese. Cook 1 minute longer to heat through. Add more cream if neneed to thin out sauce. Season to taste with salt and pepper and serve.

GREEK PENNE AND CHICKEN

Steps:

• In a large pot with boiling salted water cook penne pasta until al dente. Drain.
• Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
• Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.
• Season with salt and ground black pepper. Serve warm.

CHICKEN AND ARTICHOKE PENNE WITH A WHITE SAUCE

Steps:

• Cook pasta in a large pot of boiling water. Drain.
• Heat olive oil in pan over medium heat. Saute chicken pieces until chicken is light-to-golden brown in color.
• Add artichoke hearts, olives ,and mushrooms to pan; heat for about 90 seconds. Turn heat to low, add cooked pasta to pan, and heat until warm.
• Add warm bechamel sauce to pan, and toss ingredients 3 to 4 times. Serve with freshly grated black pepper and fresh Parmesan cheese to taste. Sprinkle dash of paprika over food for color, if desired.

CREAMY BAKED PENNE AND CHICKEN WITH ARTICHOKES, TARRAGON AND LEM

Steps:

• Bring 4 quarts of water to a boil in a Dutch oven over high heat. Stir in tablespoon salt and the pasta and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Drain the pasta through a colander and toss with 1 tablespoon of the oil; leave in the colander and set aside.
• Wipe the pot dry, then add the remaining 3 tablespoons oil, and set it over medium heat until shimmering. Add the artichokes, onion, and 1 teaspoon salt and cook until the artichokes are lightly browned, 8 to 10 minutes.
• Stir in the garlic and lemon zest and cook until fragrant, about 30 seconds. Stir in the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth, wine and cream.
• Add the chicken breasts and bay leaves, partially cover, and bring to a simmer. Reduce the heat to low, cover completely, and cook until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, 10 to 15 minutes.
• Remove the pot from the heat and discard the bay leaves. Remove the chicken and set aside to cool; keep the sauce covered. When the chicken is cool enough to handle, shred it into bite-sized pieces. Stir the shredded chicken back into the sauce with the cooked pasta, peas, 1 cup of the cheese, and lemon juice; stir until well combined. Season with salt and pepper to taste. Transfer to a 13 by 9-inch baking dish and sprinkle with the remaining cup cheese.
• To Store: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze for up to 1 month. (If frozen, the casserole must be thawed completely in the refrigerator, about 24 hours).
• To Serve: Thaw completely in refrigerator, about 24 hours. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Unwrap the dish and cover tightly with aluminum foil that has been sprayed with vegetable oil spray (or use nonstick foil). Bake until the sauce is bubbling around the edges, 30 to 40 minutes. Remove the foil and continue to bake until hot throughout and browned on top, 25 to 30 minutes longer. Sprinkle with the tarragon before serving.
• To Serve Right Away: Bake the casserole in a 400-degree oven, uncovered, until the sauce is bubbling and the top is browned, 25 to 35 minutes. Sprinkle with the tarragon before serving.

PENNE WITH CHICKEN AND ARTICHOKES

Steps:

• Cook the pasta in boiling salted water according to the package directions.
• While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat; add the garlic and chicken cubes. Saute until the chicken is cooked through and lightly browned, about 5 minutes. Using a slotted spoon, transfer the chicken to a bowl and set aside.
• Pour the wine into the skillet and allow it to boil briefly, while scraping the brown bits from the bottom with a wooden spoon. Add the artichokes, dried tomatoes, green onions, and lemon zest. Cook over medium heat for 3 minutes, stirring gently from time to time.
• Return the chicken to the skillet, add the cheese, and stir to combine. Season to taste with salt and pepper.
• Transfer the sauce to a large serving bowl; add the drained cooked pasta and the basil and toss to combine well. Serve immediately in large, shallow bowls. Pass additional grated cheese at the table.